Black Beans and Couscous » Make Healthy Meals

1 cup uncooked couscous
1 1/4 cups vegetable broth
3 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons balsamic vinegar
1 teaspoon ground cumin
1 red bell pepper, seeded and chopped
1-2 diced tomatoes
1/2 cucumber, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans
salt and pepper to taste

Bring the broth to a boil. Add the couscous and remove from heat. Let stand for 5 minutes.

Combine the olive oil, lime juice, balsamic vinegar and cumin in a bowl large enough for all the other ingredients to eventually be added.

Drain, then rinse the black beans thoroughly.

Add the black beans, tomatoes, red bell peppers, cucumbers, cilantro and garlic to the oil mixture. Stir with a spoon until all ingredients are coated.

Fluff the couscous with a fork, then add to the other bowl. Mix well. Add salt and pepper to taste.

This dish can be served immediately or sit in the fridge for a few hours to let the flavors mingle.

Editor’s Note:

If you want to add meat to this, chicken goes very well, but it’s quite excellent as a vegetarian dish. Washing the black beans ensures that they don’t turn the entire dish gray, which many find unappealing. Feta cheese crumbled over this is also a good addition.

You can also switch which beans you use, depending on what you have on hand.

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